Sandy’s Slow-Cooked Chili

Name: Sandy's Slow-Cooked Chili
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 14 servings (3 1/2 qt.)
Ingredients: 2 pounds ground beef; 1/2 cup chopped onion; 2 garlic cloves, minced; 2 cans (16 ounces each) dark red kidney beans, rinsed and drained; 2 cans (16 ounces each) light red kidney beans, rinsed and drained; 2 cans (14-1/2 ounces each) stewed tomatoes, cut up; 1 can (15 ounces) pizza sauce; 1 can (4 ounces) chopped green chiles; 4 teaspoons chili powder; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/8 teaspoon pepper

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 14 servings (3 1/2 qt.)

I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It's the perfect chili—not too spicy. It's a cinch to whip up. —Sandy McKenzie, Braham, Minnesota

Ingredients

2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chiles
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

1. In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Nutrition Facts

1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.

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